Happy New Year, Puzzles and Jack Frosties

A blessed and Happy New Year to you all.  Wishing everyone a healthy and happy 2019!

Between me coming home from work feeling under the weather, and it was going to be 9 degrees in the evening with a snowstorm, going out was not looking promising.  That being said, we opted to stay in for New Year's Eve.

One of our daughters came and stayed over.  My husband made his famous Classic Roast Prime Rib with Peas Bonne Femme.  We enjoyed a Jack Frosty, attempted a 1,000 piece jigsaw puzzle and watched Sleepless in Seattle...a perfect New Year's Eve in my opinion.

Jack Frosty

Lemonade 

Blue Curacao

Prosecco

In a champagne flute, add a splash of Blue Curacao, a splash of lemonade and fill the rest up with chilled Prosecco.   Cheers!

One Year Ago: Potato, Bacon, Mushroom and Gorgonzola Pizzette

Two Years Ago: No Post

Three Years Ago: No Post

Four Years Ago: Crepes

Five Years Ago: Roasted Shrimp

Tortilla Soup and New Recipes for New Year

This weekend we are headed into some very chilly weather.  We still don't have any snow, but it is quite cold in the mornings and evenings.  I plan on staying indoors as much as possible, getting some painting done inside our home with more fun accent color walls, taking down all our Christmas decor, and eating comforting meals, all while diving into my new Christmas presents' cookbooks.

This soup is so light, incredibly fast and easy, but packed with flavor.  My sister-in-law Cathy got our family hooked on this soup and we make it at least once a month.  So, if you over did it in the calorie department this holiday season, you won't have to feel guilty about devouring this at all!

My boss gave me Whiskey In A Teacup (she knows me so well!) and my husband gave me Cast-Iron Cooking complete with a new cast iron skillet and the cutest little silicone egg rings, so I can make my own "mcmuffins" to go!  I am looking forward to some down time in front of my fireplace, with morning coffee (maybe even "Irish Coffee" with a wee taste of  whiskey and whipped cream added) and cookbook time this weekend.

Tortilla Soup

Courtesy of (and adapted from) FoodNetwork.com

2 Tbl vegetable oil

1 medium onion, chopped

2 cloves garlic, crushed

1 chipotle in adobo sauce, minced

1 Tbl chili powder

2 tsp salt

6 cups chicken broth, low-sodium

1 cup corn kernels, fresh or frozen and thawed (I use Trader Joe's frozen roasted corn)

1 cup canned black beans, rinsed and drained

1 ripe tomato, chopped

1 cup shredded cooked chicken

1/2 cup cilantro leaves (optional)

1/2 cup freshly squeezed lime juice (about 2 limes)

about a dozen corn tortilla chips

Optional Toppings:

mini Santa Fe style tortilla strips

lime wedges

sour cream

Mexican shredded cheddar cheese

fresh avocado, slices

Heat the oil in a medium saucepan over medium heat.  Add the onion, garlic, chipotle, chili powder, and salt and cook until the onion softens, about 5 minutes.  Add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes.  Add the corn, black beans, tomato, and chicken and cook for 5 minutes more.

Pull the saucepan from the heat and stir in the cilantro and lime juice.  Divide the tortilla chips among 4 warmed bowls, ladle the soup on top, and serve with lime wedges, if desired.

Two Years Ago: Winter White Cosmopolitan

Three Years Ago: Stuffed Mushrooms

Four Years Ago: Greek Chicken Salad

Five Years Ago: Surf and Turf

Sending You Love and Best Dishes

This year's family Christmas card comes to you a little old school...we went with a very June Cleaver (esque) setting.

Sending you love and best dishes from our home to yours.

Merry Christmas, Happy Holidays and New Year to you!

Two Years Ago: Winter White Cosmopolitan
Three Years Ago: Stuffed Mushrooms
Four Years Ago: Blueberry-Banana Muffins
Five Years Ago: Classic Prime Rib

Bang Bang Shrimp and David Benoit

This week we had the pleasure of seeing one of my favorite performers.  My husband had never seen David Benoit in concert.  I saw him about twenty years ago in Los Angeles and still treasure his music.  We even played his famous "Linus and Lucy" for our wedding recessional song.  My husband's birthday was approaching and I thought I would just search out concerts for his present.  I couldn't believe it...David Benoit's Charlie Brown Christmas Concert was in town only 40 minutes from our house!  Front row, center tickets!!!  What a wonderful evening we had with our friends!

For our pre-concert festivities, we all met at our home first for cocktails and appetizers.  One of my latest addictions is Bonefish Grill's Bang Bang Shrimp.  I found many "copycat" recipes out there and did a couple alterations.  I could eat these all day...every day!!!

David Benoit's stage complete with Linus' mini piano and Charlie Brown's tree!

Timely enough, I also received my mom's beautiful, creative and colorful floral arrangement that was the perfect centerpiece for our party!  Thank you mom!!!

Copycat Bang Bang Shrimp

Adapted from dinnerthendessert.com

1 pound shrimp shelled and deveined, tails removed

1/2 cup buttermilk

3/4 cup cornstarch

canola or peanut oil for frying

Place shrimp and buttermilk in a medium bowl and coat the shrimp well.  Drain the buttermilk, and shake off the excess.

Coat the shrimp pieces in cornstarch and set aside.

Heat oil in a deep skillet to 375 degrees.  Once the oil is hot, fry the shrimp for 2 minutes on each side until they are a light golden brown.  Remove the cooked shrimp and put on a plate lined with paper towels and pat any extra oil.

**  I served them at this point with a side of remoulade sauce.

*** If you want to make the true "Bang Bang" version, here is the sauce:

1/2 cup mayonnaise

1/4 cup Sriracha hot sauce

2 Tbl Thai Sweet Chili Sauce

1 Tbl honey

Mix sauce ingredients and set aside while you are frying the shrimp.  Once the shrimp is cooked and oil drained off, toss the shrimp in the sauce and serve immediately.

Two Years Ago: Winter White Cosmopolitan

Three Years Ago: Stuffed Mushrooms

Four Years Ago: Blueberry-Banana Muffins

Five Years Ago: Rouladen

Chicken in Tarragon Cream Sauce and Bad Children

We are less than one week for Christmas...are you ready?!?!  We are a little late to the party and just got our tree this week.  Not much of a selection, but it's done, decorated, and gifts placed under, thanks to my two girls.  Now if I can just keep Princess Brinkley to stop taking ornaments off tree and shredding them!)

Last week (again late to the party), we did our family photo for this year's Christmas card.  I went with a "Leave It To Beaver", June Cleaver(esque) theme this year, which will be posted next week.

We finished our photo, went out for a quick dinner with the girls, and sent them on their way back home.  After they left, I went into our home office to upload the family photos so I could select which one came out as best as possible...given it was late, and we were all getting very "hangry"!

The last photo that loaded was this "little gem" from my practical joker daughters! While I was changing clothes, they sneaked in their own portrait together to surprise me.  I'm thinking definitely more coal in their stockings this year!

While I was cleaning my kitchen for the family photo, I was also reorganizing and straightening my cookbooks.  I came across this chicken dish from March 2006!! I had completely forgotten about this one and it is so very good!!!  You know it's good because there is sauce all over the recipe page...right?!  It comes together so fast (if you're also busy cleaning up shredded ornaments), and has incredible depth in richness and flavor.  

Chicken in Tarragon Cream Sauce, White and Wild Rice with Walnuts

Courtesy of Rachel Ray

1 package, 5 to 7 ounces, white and wild rice, cooked to package directions - either chicken or herb flavors are fine.

2 Tbl extra virgin olive oil, 2 turns of pan

Salt and pepper

4 pieces, 8 ounces each, bonelss, skinless chicken breast

1/4 cup balsamic vinegar

1/4 cup water

1 Tbl tomato paste

1 Tbl chopped fresh tarragon leaves, plus extra for garnish

1/2 cup heavy cream, half-and-half, or sour cream

1/4 cup package chopped walnuts, toasted (I'm allergic to walnuts, so substituted with slivered almonds)

2 Tbl chopped fresh parsley leaves

Cook rice according to package directions.

Preheat extra-virgin olive oil in a skillet over medium high heat.  Season the chicken with salt and pepper.  Brown and cook chicken, 5 minutes on each side.  Remove chicken to a plate and cover.  Reduce heat a bit.  Add vinegar and water, scrape up pan drippings.  Stir in tomato paste, cream, half-and-half or sour cream and tarragon.  Remove from heat.

Toss nuts and parsley with cooked rice.  Slice chicken on an angle and arrange on a bed of rice.  Top with sauce, garnish with fresh parsley and serve.

Enjoy and Happy Holidays!

Two Years Ago:  Whipped Shortbread Cookies

Three Years Ago: Holly Jolly Bark

Four Years Ago: A Taste of Alaska Bacon Jam

Five Years Ago: Steak Marsala

Eggnog Tea Cookies

Last night was our firm's holiday party.  One of the partners hosted it at her home, complete with full bar, appetizers and a lovely dinner for everyone.  Knowing how much I love to bake, she asked if I would bring a plate of cookies for dessert....true to my personality (and how could anyone really decide on just one flavor of cookie)...I made 7 different dessert platters!

I knew she was going to be serving eggnog, 2 versions with and without alcohol.  I have never tasted eggnog, due to my intermittent lactose issues.  However, I stumbled on these eggnog cookies in my 2010 Cuisine At Home Holiday Baking issue.  I knew there was a reason I hang on to these back issues!

Since we are not rum drinkers, I had to sprint to our local liquor store for the cutest little bottle of rum.  Captain Jack Sparrow would be so proud of me!

I made "my" famous Starbuck's Cranberry Bliss Bars.  I also made Chocolate Caramel Toffee Bites (post coming soon), Shortbread Lemon Bars, Strawberry Tiramisu Bites (post also coming soon).

As we have a few gluten free staff, I stepped out of my comfort zone box and transformed a couple of my go to holiday dishes to gluten free.  For my Holiday Cake Cookies, I substituted the white/vanilla cake mix with Pillsbury's Gluten Free Yellow cake mix.  I then also substuted the M&M candies with mint chocolate chips...these were awesome!!!

The other dish was my Holiday Bark.  I subsituted the Oreos with gluten free chocolate cream wafers and also went to gluten free pretzel sticks.  Since I was channeling my inner Burl Ives, we had a "silver and gold" theme...which by the way I cannot get that song out of my head now!  Anyway I digress, I did silver and gold M&M candies and sprinkles for the bark.

After two days of baking and taste testing everything, and an unsettled stomach, I'm not going to lie....I can do without desserts for a long time.

Since I don't know what eggnog tastes like, everyone said they loved these cookies!

Eggnog Tea Cookies with Butter Rum Icing

Adapted from Cuisine At Home

For The Cookies

2 cup all-purpose flour

2 tsp. grated or ground nutmeg

1/2 tsp. table slat

2 stick unsalted butter, softened (1 cup)

3/4 granulated sugar

1 egg

2 tsp. vanilla extract

For The Icing

2 cups sifted powdered sugar

2 Tbl unsalted butter, melted

2 Tbl milk

1/4 tsp rum flavoring or light rum

Preheat oven to 350 degrees.  Line two baking sheets with parchment paper.

Stir flour, nutmeg and salt together for the cookies in a bowl; set aside.  

Cream 2 sticks butter and granulated sugar together in another bowl with a mixer until smooth.  Add egg and vanilla; beat until incorporated, then mix in the flour mixture just until blended.  cover and chill dough for at least 1 hour and up to 24 hours.

Roll dough into 1-1/2 " balls.  Arrange in prepared baking sheets spacing 2 inches apart.  Bake 10 minutes, or until firm to the touch and light brown on the edges.  Transfer to a rack to cool.

Blend powdered sugar, 2 Tbl butter, milk, and rum together for icing, using a hand mixer.  Frost cooled cookies, then sprinkle with gold sugar.

Two Years Ago: Mediterranean Flatbread

Three Years Ago: Holly Jolly Bark

Four Years Ago: A Taste of Alaska Bacon Jam

Five Years Ago: Almond Joy Cookies

Blue Flurry for "Grandma Getting Run Over By A Reindeer"

You all know the song...even though I am officially known as "Nana Suzie", I think this song is fitting given what I recently went through.  Grandma (Nana) actually did get run over by a reindeer...well, it was really more of a T-bone hit!

By now you have all read about my deer saga / incident / terror!  It has been thirty days to the day that Mr. Deer tried to kill me on my way to work.  Last night I picked up my car, all done and back to it's normal state (without the piece of antler stuck in the windshield)...you can still see it in the photo.

I have to give a shout-out to USAA Auto Insurance, Gerber Collision Center and Enterprise Rent-a-Car in Longmont, Colorado!  All three of these companies handled my claim with such professionalism and courtesy.  (Which given my emotional state when the accident happened, was not an easy task).  They all kept their word and stuck to the schedule.  Thank you so much to everyone there who helped me!

Blue Flurry

Compliments of "The Cocktail Project" (not my project, but someone else...although I like the idea!)

1/2 part vodka

1/2 part DeKuyper Blue Curacao Liqueur

3 parts pineapple juice

1/2 part cream of coconut

4 parts ice

light corn syrup

shredded coconut

In a blender, blend ice, pineapple juice, blue curacao, vodka and cream of coconut until desired consistency is reached.  

Rim the glasses;  Pour a thin layer of corn syrup onto a plate and dip the rims into the corn syrup, then dip in coconut flakes.

** Since my daughters stole my blender for their apartment, I had to do all this in our martini shaker and pour the drink over ice.  Not as pretty as it could be, but it did the trick just fine...twice...well, actually three times!

Enjoy responsibly and stay safe out there!

Two Years Ago: Zucchini Lasagna Roll-Ups

Three Years Ago: Holly Jolly Buckets

Four Years Ago: Pecan Pie Bites

Five Years Ago: World's Best Lasagna

Emeril's Smothered Shrimp and Chorizo over Grits

I hope all of you have survived your Thanksgiving, house guests and pre-holiday shopping...are you ready for "Cyber Monday"?  Which by the way, started a week ago.  I already did some "cyber" shopping and nailed it on Amazon with some great deals AND free shipping.

However, meal planning is getting a little challenging as of late.  Let's just do a re-cap...

Can't look at turkey or ham for awhile...over did it.

Burned out on veggie side dishes...again, over did it at Thanksgiving.

Don't want any filling pasta...had a few too many slices of Pumpkin(carb) pie.

Don't feel like going to emergency room with E Coli, so salads are out.

Just heard this morning there is now a beef recall...are you kidding me?

Guess that means cookies just made it to the top of my food pyramid!!!!

Luckily, Emeril Lagasse and Sammy Hagar have come to my rescue once again.  I pulled this out of my "Are We Having Fun Yet" cookbook and instantly fell in love with this one.   The spices in chorizo turn up the heat in your bite, then the cool, creamy, cheesy grits smooth it out.  I swear I could swim in these grits!!!  I wish my photo turned out better to look more appetizing.  You have to trust me on this one....sooo good!!!

Emeril's Smothered Shrimp and Chorizo over Grits

Courtesy and adapted from Emeril Lagasse and Sammy Hagar's "Are We Having Fun Yet"

1 Tbl olive oil

2 Tbl butter

3 pounds large, 21-25 count shrimp, peeled and deveined

1 Tbl paprika

1-1/2 tsp salt

1/4 tsp cayenne

6 ounces chorizo sausage, crumbled if fresh or small diced if smoked (about 1 cup)

1 cup onion, small dice

1 Tbl minced garlic

2 Tbl minced shallots

1 Tbl minced green onion bottoms

2 cups chopped vine-repened tomatoes

1 cup shrimp stock or chicken stock

1/3 cup crema (Mexican sour cream)

2 Tbl minced green onion tops

* Chile -Cheese Grits

In a 12-inch saute pan over medium-high heat add the olive oil.  Once the oil is hot, add 1 tablespoon of the butter to the pan.  While the butter melts, season the shrimp with the paprika, salt and cayenne and add them to the pan.  

Sear the shrimp for about 1-1/2 minutes on each side.  You want them a little pink, but not cooked all the way through.  Set the shrimp aside, then add the rest of the butter to the pan.  When the butter melts, add the chorizo and cook until most of the fat renders out of the meat and the sausage is is cripsy.

Add the onion to the pan and saute until soft and translucent.  Add the garlic, shallots, and green onion bottoms and cook for 1 minute.  Add the tomatoes to the pan, cook for 1 minute , raise the heat to high, and add the stock.  Leave it boiling until most of the liquid has evaporated, about 5 minutes.

Add the crema to the pan and stir it in.  Then put the shrimp back in the pan and stir the until they're coated with sauce.  Cook until the shrimp are cooked through, about 3 minutes.

Add the green onion tops to the shrimp and stir, then serve "the whole shebang" over *Chile-Cheese Grits.

** I took a shortcut in the grits department.  I wanted to make Emeril's version, really I did. However, I didn't have all the ingredients, nor the time and patience.  I did however, make the Quick Cheese Grits from my pantry's Quaker Quick 5-Minute Grits container and just added a 4 ounce can of diced green chiles to it.  I'm sure Emeril and Sammy would approve my compromise, don't you think?

Two Years Ago: Turkey Panini

Three Years Ago: Wassail

Four Years Ago: Apple Pie Martini

Five Years Ago: Juicy Apple Popovers

Mushroom Orzo Pasta and Getting Daughter Pranked

So I'm sure by now you have all heard about the #25lb TurkeyChallenge prank that has been tormenting parents all over the world from their precious children....and I was no different!  Since I am not on social media, I had no clue what was about to happen.

I get this text from my daughter last week, immediately panicked and sent her my response:

As if she of course knew my immediate reaction (unbeknownst to me) I went on in my text to offer my services and said that I would be more than happy to cook a turkey for her upcoming "Friendsgiving".

When I read her response, I could not stop laughing!  It took me about 15 minutes to pull it together and respond to her...she got me good!

I was so happy to know I passed in my "mom like" reaction!

Well, if you are in need of one more last minute side dish for your Thanksgiving, Friendsgiving or any other special dinner...this Orzo dish is the perfect match.  The best part is, it's made on the stove top so as to not take up any precious oven space...and I'm not pranking!

Mushroom Orzo Pasta in Asiago Thyme Sauce

Courtesy of Carlsbad Cravings

2 Tbl olive oil

3 Tbl unsalted butter

16 oz. white button mushrooms, cleaned, dry, and sliced

1 shallot, minced

4 garlic cloves, minced

1 Tbl reduced sodium soy sauce

2 cups uncooked orzo pasta

4 cups low sodium chicken broth

1 tsp Dijon mustard

1/2 tsp EACH dried parsley, dried thyme

1/4 tsp EACH salt, pepper

For sauce:

3 oz. cream cheese, softened

1/2-3/4 cup freshly grated Asiago cheese

1 cup frozen petite peas, thawed

1/4 cup milk (plus more as needed)

1/2 cup pine nuts

Add pine nuts to Dutch oven/stockpot and toast over medium heat until browned in spots.  Remove to a plate.

Melt butter with olive oil in the same Dutch oven/stockpot over medium heat.  Increase temperature to medium-high heat and add mushrooms.  Spread mushrooms into an even layer and let cook for 3 minutes without moving.  Add shallots and cook and stir an additional 3-5 minutes, until all the liquid is evaporated and mushrooms are browned.  Add soy sauce and garlic and cook 30 seconds.

Stir in all remaining Orzo ingredients up through salt and pepper.  Bring to a boil then reduce to a simmer.  Simmer, uncovered for 5-8 minutes,, stirring often so the orzo doesn't stick and burn.  Test your orzo at 5 minutes and continue to cook until al dente.

Once orzo is cooked, reduce heat to low and stir in cream cheese until melted followed by Asiago cheese until melted.  Stir in peas and warm through.

Add additional milk until it reaches desired creamy consistency.  Season with salt and pepper to taste.

Wishing you and your families and friends a blessed, thankful and grateful Thanksgiving holiday season!

Suzanne

Two Years Ago: No Boil Slow Cooker Mashed Potatoes

Three Years Ago: Wassail

Four Years Ago: Apple Pie Martini

Five Years Ago:  Whipped Feta Crostini

Thanksgiving Pumpkin Trifle and Giving Thanks

It's the Sunday before Thanksgiving....are you ready?!?!  I am thankful for the fact that I procrastinated long enough this morning that by the time I made it to do my shopping the Bronco game had started and the morning rush was gone.  There were still a few cranky stragglers shopping, but I was not about to let them get to me.

Since we have been holed up for the past four months doing projects and getting settled into our home, I thought now would be a good time to walk through our street and introduce ourselves to our neighbors...and I even game with gifts.

Last night I knocked out two batches of my Suzie's Pumpkin Bread and packaged them all up.  I made bags for each neighbor of bread, napkins and contact information for us.  It was a beautiful sunny day today and perfect for getting out there and meeting everyone.

Since I got a little overzealous and made a few too many loaves of pumpkin bread, I tried something new this year to use them up.  Thanksgiving Pumpkin Trifle!  Oh my goodness!  I actually don't know what else to say.

Pumpkin Trifle

(3) mini loaves pumpkin bread

Smuckers Caramel sauce

Praline pecans

Craisins

1 tub Cool Whip (or make your own whipped cream from scratch)

Cut up one loaf into 1" pieces.  Layer pieces at bottom of trifle dish.  Spread 1/3 of the whipped cream over bread.  Drizzle caramel sauce over whipped cream.  Sprinkle 1/4 cup of the pecans and Craisins over caramel sauce.  Repeat for 2 more layers.  Cover with plastic wrap and chill for 2 hours.  

Enjoy every beautiful spoonful of thanks!

Two Years Ago: Pumpkin Pie Crunch

Three Years Ago: Bourbon Glazed Salmon with Savory Roasted Peppers

Four Years Ago: Two Ingredient Pumpkin Muffins

Five Years Ago:  Churchill Downs Signature Barbecue Shrimp